I don't get it. I grew up around cooking. My grandmother owned 2 restaurants and could cook anything on the planet in her sleep. I watched her whip up meringues and puddings and pies and cakes all the time.

I just kill eggs.Here's what happened.
Three eggs in the bowl......Too much milk?...

Four more eggs in a bowl.
Stir, pray, stir.

And then it happened. Magically.
One almost-perfect-omelet and bacon. Well, it really didn't taste as good as it looked. I said, "Bud, hurry and eat this before it gets cold and I forget how to do it." He obliged. No comment.
Wise man.

So I decided to try again. I wanted a cheese omelet to match the other one. The pan was too small. The eggs were too big. That's my defense....................... .............but I only had twoeggs left

Do I dare?

Here's what happened.

Does this look like an omelet to you?

No more eggs

I looked in the carton. The Easter Bunny had not come.

So I scrambled....Wise woman.

Behold.

The scrambled mess

I ran out of cheese but the onions looked very nice and chunky, I thought.Don't you?Maybe I should stick to peace globes.

Aaaah... Thank you! it feels so good to know I´m not alone. I always tell Frank I prefer the eggs scrambled. That´s a white lie. I f-word up omelettes whenever I try. A perfect omelette is one in a million =)

Doggie jersey is tired of getting the messed up omelettes I prepare - so we went back to the roots: scrambled eggs or fried sunny side up!

If you ever find a trick you´d like to share - I´ll give it another try.

Well, my first thought is: Bud loves you for who you are, not what you cook.My second thought is: milk for scrambled eggs, but sour cream for omelettes. I'm a decent cook (I make some mean fried eggs, and heavenly scrambled eggs) but an omelette is still not an easy task to get perfect!For an omelette: HOT pan to start with, and oil (or Pam) but hot first, before you put in the egg mixture.Oh, and I wish I could send you some eggs. My hens are cranking 'em out now, and the demand has tapered off for the summer. Doesn't anyone do deviled eggs anymore?(this is NOT to insinuate you make deviled eggs, Miss Mimi! They're in the making an omelette category, not in the scrambled eggs easy category!)cheers to you for trying to expand your horizons, but remember - Bud loves you for who you are, not what you cook!♥

When I make an omelet, I don't add milk. I cook whatever goes into it (lately, it's been spinach and broccoli sauteed in a little olive oil), and then add 2 eggs that have been whisked long enough to incorporate the yoke well. Cook on medium low until set.

When I make scrambled eggs, I find that milk makes the protein bind too tightly and yields a chewy egg. Scramble a couple of eggs with a tablespoon of water (tap is fine) and about a half tablespoon of sour cream.

But scrambled eggs are good. Plain. No onion. I do use water but never thought of plopping some sour cream in there.This post has taught me some cooking tips, Mimi, and for that I thank you.Next time try Eggland's Best Eggs (in the white foam container). They are quite yummy.

I used to make omelettes, but prefer the scramble instead. I like to use the Cavensish Hashbrowns first, then add the egg mixture and cheese. If you are on Cape Cod, try a place called Persy's...they make fabulous egg scrambles, I had the Chorizo sausage and cheddar scramble, and the servr with grilled cornbread! Yiour eggs are lovely, and I'll have onions with mine 9don't tell Patti or the kids!)